For our final installment of this month, in which we have pledged to get organized, exercise and eat healthier (but not necessarily in that order), here is a recipe to help you with the latter.

Start your day with delicious homemade granola. Eat it on its own, with fresh fruit slices and milk, or mixed in fat-free yogurt, this is actually a filling, satisfying breakfast. And much better for you than an egg biscuit sandwich from the drive-thru.

There’s no secret to perfecting this recipe. It’s easy. Don’t skimp on the cinnamon, and I recommend dried cherries, dried blueberries, or both. Their tang makes the granola, plus they’re way better than raisins or dried cranberries. The cashews are a nice twist, too.

Berry cashew granola
Ingredients:
2 ½ C. oats
1 C. cashew halves
½ C. wheat germ
1/3 C. molasses
1/3 C. honey
1 ½ Tbsp. olive oil
2 tsp. cinnamon
½ tsp. nutmeg
½ C. dried cherries
½ C. dried blueberries

Directions:
Line a small baking dish with aluminum foil coated with cooking spray. Combine oats, cashews, wheat germ. In a separate bowl, combine molasses honey, olive oil, cinnamon, nutmeg; pour over dry mixture, stirring until evenly coated. Spread onto cooking sheet. Bake 45 minutes at 275 degrees, stirring mixture every 15 minutes or so. Add dried berries during the last five minutes of baking. Cool on pan; store in air tight containers.

Posted by · January 20, 2008 2:30 AM · Comments (0)

Keeping in line with our healthy eating efforts, at least until Valentine candy is everywhere and we break our resolution, here’s the perfect recipe.

Not only is this black bean soup healthful, but it is crock-pot easy and actually quite filling as the main entrée.

You’re doing nothing more than combining ingredients and then leaving them to simmer for most of the day. You could also cook this on the stove top in about 30 minutes or so if you don’t have a crock pot.

Top with just a little shredded cheese and some fat-free sour cream. I like to crunch a few tortilla chips in there as well. Or, you could warm a few corn tortillas to serve on the side. Try to buy the smallest sized, reduced fat ones.

Tex-Mex black bean soup
2, 15-ounce cans black beans, drained
2, 15-ounce can diced tomatoes with green chilies
1, 15-ounce can fat-free chicken broth
1, 15-ounce can Mexi-corn
3 Tbsp. chili powder
3 tsp. cumin
2 tsp. minced garlic
Combine in crock pot and cover. Slow cook on warm for most of the day.

Posted by · January 12, 2008 11:37 PM · Comments (0)

It’s that time of year, where we’re all remorseful. We’ve set impossibly lofty goals to shed pounds and eat healthier.

Here’s a wonderful recipe that can help you with the latter. Yes, of course it’s a salad. But this salad is unlike any you’ve ever had before.

Crab, rice, avocado, cucumber and tangy wasabi dressing all mixed together a top lettuce tastes just like California sushi rolls. Plus, you’re getting a good dose of veggies, protein and carbs.

California sushi roll salad
Ingredients:
¼ C. instant white rice
1 head iceberg lettuce
1 cucumber, chopped
2 avocados, chopped
2 cans, shredded imitation crab
4 tsp. wasabi powder
1 Tbsp. mayo
1 Tbsp. soy sauce
¼ C. rice vinegar
1 Tbsp. white sugar
1 tsp. olive oil

Directions:
Prepare rice as directed and set aside to cool. Toss together lettuce, cucumber, avocado and crab. Add rice. In a small bowl, mix wasabi, mayo, soy sauce, vinegar, sugar and oil. Divide salad into individual bowls and drizzle desired amount of dressing on top.

Posted by · January 5, 2008 2:45 AM · Comments (0)